For more recipes like this, check out our collection of 12 scrumptious burger and slider ideas.
Ingredients
Method
1.Preheat oven to 220°C.
2.Sprinkle the shanks with salt and rosemary, then place in a small roasting dish. Brown in the oven for 15-20 minutes. Reduce the temperature to 180°C, cover the dish with foil and continue roasting for 1½-2 hours or until easily teased from the bone. Remove the meat from the bone and cut/shred into bite-sized pieces. Shanks can be cooked ahead to this stage.
3.Mix the peas with olive oil, lemon juice and black pepper, crushing them so that they mush slightly.
4.Make a crème dressing by mixing the yoghurt with the capers, mint and salt.
5.When ready, split the buns and heat, along with the lamb if needed, in the oven until warmed through. Layer the buns with tomato relish, lettuce, lamb, a spoonful of crushed peas and a dollop of crème dressing. Eat up!
It’s best to use a soft-crust bun for these. If you can’t find small slider buns, use soft, long white rolls and, after filling, cut them into thirds.
Note
